Palak pakoda recipe - Spinach pakora recipe

Palak pakoda recipe - Palak pakoda is a deep fried snack prepared with a mixture of spinach, gram flour, chilli powder, ajwain powder, garam masala and lemon juice. Shallow fried version can also be prepared and the same is most suitable for pakoda kadhi. When it is to be served as a snack, it is deep fried till crisp and golden in colour. Preparation of mixture with proper consistency is essential. Mixture with proper consistency absorb less oil.

The spinach itself has enough water content and hence you have to be careful while adding water. Another important point is that you have to fry the pakodas on a low flame, so that the pakoda is cooked well and is crisp from outside. If you fry these pakodas on high flame, the outer layer cooks fast and the inner layer remains raw. It is an easy to prepare snack and goes great with tomato ketchup and any other dipping sauce.

Some other interesting pakoda recipes in this space

Moong dal aloo nuggets

Kothimbir vadi

Baby corn pakoda

Ripe banana pakoda

Palak pakoda Recipe - Spinach pakora Recipe

Prep time : 10 mins    
Cook time : 20 mins    
Total time : 30 mins
Recipe type :  Snack-Appetizer  
Cuisine : North Indian  
Serves : 2
Author : Vidya Chandrahas

Ingredients 

• 1/2 bunch spinach / palak
• 1/2 cup gram flour / besan
• 1 tsp chilli powder
• 1/2 tsp carom seeds powder / ajwain
• 1/2 tsp garam masala
• 1/2 tsp salt or as required
• 1 tsp lemon juice

Method

1. Wash, drain and chop the spinach finely. Transfer the chopped leaves to a large bowl and add the gram flour.
2. Add the chilli powder, ajwain powder, garam masala and salt. Add 1 tsp lemon juice and mix well to make a thick mixture. Do not add water.
3. Heat sufficient oil in a frying pan. Take small portion of the above prepared spinach mixture and deep fry on low flame until crisp and golden in colour.  
4. Serve palak pakoda hot with tomato ketchup or any other dipping sauce.

Palak pakoda - step by step pictures

1.  Rinse, drain and chop the spinach finely. Transfer the chopped leaves to a large bowl and add the gram flour.

2.  Add the chilli powder, ajwain powder, garam masala and salt.

3.  Add 1 tsp lemon juice and mix well to make a thick mixture.  Do not add water.

4.  Heat sufficient oil in a frying pan. Take small portion of the above prepared spinach mixture and deep fry on low flame until crisp and golden in colour.

5.  Serve palak pakoda hot with tomato ketchup or any other dipping sauce.